Spanish Cream

Ingredients

• One quart of milk
• four eggs
• half a box of gelatine
• eight table-spoonfuls of sugar
• Flavor with vanilla or rose-water

Method

1. 1

   Pour half the milk over gelatine and let stand for an hour.

2. 2

   Add remaining milk and boil.

3. 3

   Beat yolks with sugar, add to boiling milk, and cook until thick.

4. 4

   Cool before adding beaten egg whites.

5. 5

   Pour into moulds and chill until set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 100. The excerpt below is the record exactly as published.

Spanish Cream. — One quart of milk, four eggs ; gelatine, half a box. Flavor with vanilla or rose - water ; eight table-spoonfuls of sugar. Pour half the milk on the gelatine cold, and let it stand an hour. Add the rest of the milk, and let all boil together. Separate the eggs, adding four table- spoonfuls of sugar to the beaten yolks and four table-spoonfuls of sugar to the whites. When the milk and gela- tine have boiled, add the yolks. When this cream is thick and smooth take it off the fire, and let it get quite cool be- fore adding the whites. Flavor with vanilla, and then pour it into wetted moulds, to turn out, like blanc-mange, in a few hours. Another way : — Boil till dissolved I oz. of gelatine in three pints of fresh milk. Then add the yolks of six eggs, beaten light and mixed with a teacup- ful and a half of sugar. Put again on the fire, and stir until it thickens. Then set it aside to cool, and mean- time beat the six whites very stiff, and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste with bitter almond, lemon, or vanilla, before adding the whites. Strawberry Bavarian Cream. — Cover half a box of gelatine

Cook this with the app: pantry check, scaling, and the assistant.